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Sweet Chili Salmon Bowl

Perfectly glazed salmon with thick sweet chili sauce over fluffy rice with fresh vegetables for a complete meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian Fusion, Japanese
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Salmon & Glaze
  • 4 salmon fillets 6 oz each
  • 0.5 cup sweet chili sauce
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp sesame oil
Bowl Components
  • 2 cups white rice jasmine or short-grain
  • 3 cups water for rice
  • 2 carrots julienned
  • 1 cucumber sliced
  • 1 cup edamame shelled
  • 2 green onions sliced
  • 1 tbsp sesame seeds
  • 2 tbsp vegetable oil for cooking

Equipment

  • Large skillet
  • Medium saucepan
  • Cutting board
  • Sharp knife

Method
 

  1. Rinse rice until water runs clear, combine with water in saucepan, bring to boil then simmer covered for 18 minutes.
  2. Mix sweet chili sauce, honey, soy sauce, rice vinegar, garlic, and ginger in bowl for glaze.
  3. Bring salmon to room temperature, pat dry, and season with salt and pepper.
  4. Heat oil in skillet over medium-high heat, cook salmon 4 minutes per side.
  5. Pour half the glaze over salmon, let caramelize for 2 minutes while spooning over top.
  6. Prepare vegetables by julienning carrots, slicing cucumber, and cooking edamame.
  7. Fluff rice and divide among bowls, top with glazed salmon fillet.
  8. Arrange vegetables around salmon, drizzle with remaining glaze, garnish with green onions and sesame seeds.

Notes

For extra flavor, add a squeeze of lime juice before serving. Can substitute brown rice or quinoa for white rice. Glaze can be made spicier with sriracha.